I can’t believe I haven’t published a pumpkin bread recipe since pumpkin is one of my all-time-favorite flavors. This recipe is so delicious and really easy. The cream cheese adds flavor and texture to the loaf. I seldom specify a low carb flour, but in this case, I do recommend using Dixie Carb Counters All Purpose Flour to make a wonderful bread loaf. It will still turn out well using other flour replacements, such as almond flour, soy flour, or coconut flour, but not textured as beautifully.
Note if you use coconut flour, halve the amount it is replacing (1 cup of flour = 1/2 cup of coconut flour) and add two eggs or two egg whites since the rise will come from the eggs. Of course, other flour choices might change the net carb count.
Pumpkin Cream Cheese Loaf
4 ounces Cream Cheese, softened
1/4 cup Butter
1 Sugar Substitute
1/4 cup LC Foods Sweet Brown or more sugar substitute
2 tablespoons Swerve Brown sugar blend
1 cup canned Pumpkin
1 1/4 cup DCC All-Purpose Flour or other low-carb flour
1/2 cups Almond Flour
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/2 teaspoon Salt
1 tablespoon Pumpkin Pie Spice
1/2 cup chopped Pecans or Walnuts
Preheat oven to 350 degrees (F). Prepare a 9x5x3-inch loaf pan. I prefer using a layer of parchment paper on the bottom to prevent sticking, then spray with cooking spray over the bottom and up the sides.
In a large bowl, add the cream cheese, butter, sugar, brown sugar, and Sweet Brown (if you are using) in mixing bowl. Beat until creamed together. Beat in eggs, adding one at a time, then add the pumpkin.
In another bowl, mix the flour, soda, baking powder, salt, and spices. Whisk until mixed. Pour the dry ingredients into the egg and cream cheese mixture and stir together until the flour is mixed in and evenly moistened, but don’t over mix. Stir in the nuts. Spoon into the loaf pan and spread it evenly.
Bake for 60 to 70 minutes until a toothpick inserted in the middle comes out clean. Remove and cool for 10 minutes, then remove from the pan. If the sides are stuck, use a plastic knife or thin blade to go around the edges of the pan, then invert over a plate. Let cool on a rack.
Makes 12 slices.